Guest guest Posted April 19, 1999 Report Share Posted April 19, 1999 * Exported from MasterCook * Amateur Lasagna Recipe By : Jo Anne Merrill Serving Size : 10 Preparation Time :1:20 Categories : Casseroles Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen spinach 60 ounces spaghetti sauce -- two 30 oz. jars 2 cups ricotta cheese, part skim milk 1 1/2 cups mozzarella cheese, part skim milk -- shredded 1 egg -- beaten 8 ounces lasagna noodles 1/8 teaspoon black pepper 1/2 teaspoon oregano -- optional 1/2 teaspoon basil -- optional 1/2 cup vegetable juice cocktail 1/2 cup water * Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 ounce container. 1. Thaw the spinach and squeeze dry. 2. In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil. Add the thawed spinach and blend well. 3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom and spread lightly to cover bottom. This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions. 4. Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mixture. Make 3 layers this way, ending with the sauce. 5. Combine the water and vegetable juice cocktail or tomato juice. Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. Sprinkle with grated parmesan cheese if desired. 6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4 hours. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling. 7. Let stand for at least 15 minutes before serving. This lasagna can be sliced with a flat edged spatula and lifted out in serving-sized portions. - - - - - - - - - - - - - - - - - - NOTES : I call this Amateur Lasagna because it does not require the noodles be cooked beforehand and uses ready-made spaghetti sauce. The addition of the spinach makes it a very nutritious dish. This freezes very well in serving sized portions, wrapped in foil; to heat, place in oven while still covered, or unwrap and heat in microwave on 30-50% power. * Exported from MasterCook * Easy Veggie Lasagne LHJ Recipe By : LHJ ONLINE http://www.lhj.com Serving Size : 8 Preparation Time :1:10 Categories : Cheese Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SAUCE: 1 tablespoon olive oil 2 cups sliced white mushrooms 2 cups sliced zucchini 1/2 cup diced onion 1 jar prepared spaghetti sauce -- (26 oz.) 1 can Italian-style diced tomatoes with liquid -- (14 1/2 1 oz. ) 1/2 teaspoon oregano 1/4 teaspoon ground red pepper 15 oz. low-fat ricotta cheese 1/4 cup freshly grated Parmesan cheese 1 large egg -- lightly beaten 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 8 uncooked lasagne noodles -- (8 to 10) 2 cups shredded part-skim mozzarella -- divided 1. Heat oven to 375°F. 2. Make sauce: Heat oil in large skillet over medium-high heat. Add mushrooms, zucchini and onion; cook 6 to 7 minutes, until tender. Stir in spaghetti sauce, diced tomatoes with liquid, oregano and pepper; set aside. 3. Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray. Combine ricotta, Parmesan, egg, parsley and salt in medium bowl. 4. Spread 2 cups sauce over bottom of prepared dish. Arrange 4 or 5 uncooked lasagne noodles lengthwise and slightly overlapping on top. Spread all of ricotta mixture over top to cover; sprinkle evenly with 1 1/2 cups mozzarella. Pour 1 1/2 cups sauce on top. Repeat layering remaining noodles over sauce. Top with remaining sauce; sprinkle with remaining mozzarella. 5. Cover with foil and bake 20 minutes. Uncover and bake 20 to 25 minutes more until bubbly. Let stand 10 minutes before serving. Makes 8 servings. This lasagne is kept simple and healthy with vegetables and low-fat cheeses. There's no need to boil the noodles, they cook right in the sauce. Prep time: 25 minutes plus standing Baking time: 40 to 45 minutes Degree of difficulty: easy PER SERVING: Calories 380, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 58 mg, Sodium 923 mg, Carbohydrates 42 g, Protein 19 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com © Copyright 1998, Meredith Corporation, . MC formatting by bobbi744 ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Garden Lasagna Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lasagna noodles -- uncooked 30 ounces meatless spaghetti sauce 1 1/2 cups water 2 tablespoons olive oil 1 cup onion -- chopped 1 cup red or yellow bell pepper -- chopped 1 cup carrots -- coarsely shredded 4 cloves garlic -- crushed 2 cups sliced mushrooms 1 cup zucchini -- finely chopped 1 cup broccoli flowerets -- finely chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 10 ounces frozen chopped spinach -- thawed and drained 1 15 ounces pa skim ricottta 1 1/4 cups part skim mozzarella 1 tablespoon grated parmesan cheese Lightly oil 9 x 13 baking dish. Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic. Cook, stirring constantly, 3 minutes. Add the rest of the vegtables, except Spinach. Sprinkle with spices. Cook, stirring frequently, 5 minutes more. Remove from heat and stir in the spinach. Set aside 1 cup of the vegtable mixture. Prepare cheese: Set aside 1/2 cup of the mozzarella. In medium bowl, combine rest of the mozzarella, ricotta, and parmesean. Mix well. Assemble: Layers: 1cup sauce in bottom of pan 1/3 of noodles 1/2 cup of sauce 1/2 of cheese mixture 1/2 of vegtables : press down into cheeese 1/2 cup of sauce 1/3 of noodles : press down firmly onto filling Repeat layers: 1/2 cup of sauce remaining cheese remaining vegtables 1/2 cup of sauce remaining noodles : press noodles down firmly Spoon reserved vegtables over noodles and top with rest of sauce. Make sure noodles are entirely covered with sauce. Cover and bake 40 minutes in preheated 350 degree oven. Uncover and spoon sauce from sides of pan over noodles. Sprinkle with reserved Mozzarella and bake uncovered 30 minutes more. Let stand 5 minutes before slicing. ----- To from this list, please visit <http://lists.sierra.com/>. If you are without web access, send the following message to <majordomo: mc-recipe end ----- by mail1.atl.bellsouth.net (8.8.8-spamdog/8.8.5) with ESMTP id PAA22619; Mon, 1 Mar 1999 15:55:43 -0500 (EST) Received: from pigdog.sierra.com (pigdog.sierra.com [207.82.197.17]) by mail1.bellsouth.net (8.8.8-spamdog/8.8.5) with ESMTP id PAA26794; Mon, 1 Mar 1999 15:56:07 -0500 (EST) Received: (from majordom@localhost) by pigdog.sierra.com (8.8.5/8.8.5) id MAA01616; Mon, 1 Mar 1999 12:48:36 -0800 (PST) Message-Id: <4.1.19990301124421.009854b0 Message-Id: <4.1.19990301124421.009854b0 X-Sender: kitpath@mail (Unverified) X-Mailer: QUALCOMM Windows Eudora Pro Version 4.1 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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